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Yellow curry (kaeng kari): photo of the dish
Illustrative photo: Takeaway — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Yellow curry (kaeng kari)

A mild, fragrant Thai curry with a yellow paste spiced with turmeric and curry powder, soft potatoes and coconut milk. Very popular in the south of the country, where it is influenced by Indian and Malay cooking.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the chicken into 3 cm pieces and the potatoes into cubes. Finely slice the onion, garlic and ginger.
  2. In a saucepan, heat the oil over medium heat, then fry the yellow curry paste for 2 minutes, until it smells fragrant.
  3. Add a third of the coconut milk and let it thicken and bubble gently for 3 minutes, stirring.
  4. Add the chicken, onion, garlic and ginger, and sear for 5 minutes, turning the pieces.
  5. Pour in the remaining coconut milk, add the potatoes and kaffir lime leaves, then simmer gently for 20 minutes with a lid on.
  6. Season with the fish sauce, palm sugar and a pinch of pepper. Taste and adjust: the curry should balance salty, sweet and spicy.
  7. Serve hot with the white rice.

Variations and tips

Vegetarian version. Replace the chicken with firm tofu and the fish sauce with light soy sauce; the flavour stays very close.

Using what's available here. If you don't have palm sugar, use brown sugar; without kaffir lime leaves, add a little lime zest.

More ideas

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Original Ecomely recipe.